Made with AI
Jollof Rice with Grilled Fish
Ingredients
- long grain rice400 g
- groundnut oil30 ml
- fresh fish fillets (e.g., tilapia or catfish)300 g
- fresh tomatoes300 g
- tomato paste30 g
- red bell pepper120 g
- Maggi seasoning cubes2 cubes
- salt5 g
- curry powder2 g
- grated ginger5 g
- minced garlic5 g
Instructions
- 1
Rinse the rice thoroughly in cold water until the water runs clear. Set aside.
- 2
Blend the fresh tomatoes, red bell pepper, grated ginger, and minced garlic into a smooth paste.
- 3
Heat the groundnut oil in a large pot over medium heat. Add the blended tomato mixture and fry for 8-10 minutes, stirring occasionally.
- 4
Add the tomato paste to the pot and cook for another 3 minutes, stirring well.
- 5
Add the Maggi seasoning cubes, salt, and curry powder. Stir to combine.
- 6
Pour in the rinsed rice and stir to coat the grains with the tomato mixture.
- 7
Add enough water to cover the rice by about 1 inch (approximately 500ml). Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent burning.
- 8
While the rice is cooking, season the fish fillets with a pinch of salt and a little curry powder if desired. Preheat a grill or grill pan over medium-high heat.
- 9
Grill the fish fillets for 4-5 minutes on each side, or until cooked through and lightly charred.
- 10
Fluff the cooked Jollof rice with a fork. Serve hot with the grilled fish fillets on the side.
